Post by Chochma Yid on Nov 3, 2008 20:13:21 GMT -5
Yom Tov Recipes
Honey Cookies
1 cup margarine
1 cup brown or white sugar
2 eggs
1/3 cup honey
1 teaspoon vanilla
3 1/3 cup flour
2 teaspoons baking soda
Mix margarine and sugar well. Add remaining ingredients. Refrigerate for at least 1 hour. Roll dough into balls. Bake in preheated oven at 350 degrees for 10-12 minutes.
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Honey Cake
3 eggs
1 cup honey
1 cup sugar
1 cup wine
1/2 cup oil
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 3/4 cups flour
Beat eggs and honey together. Add sugar and mix again. Mix baking soda into wine; then add with oil to egg mixture. Add remaining ingredients and beat together well. Bake in 9x13 pan at 325 for 55 minutes.
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Stuffed Cabbage
2 MEDIUM CABBAGES
MEAT MIXTURE
1 1/2 pounds ground meat
1 large onion minced
1 cup raw rice
1 1/2 tablespoons sugar
2 eggs
salt
BROTH
1 large onion diced
1 large peeled apple
2 meat bones
1/4 cup raisins (optional)
water to cover cabbage rolls
SAUCE
4 tablespoons sugar
juice of 1 1/2 lemons
salt
3 medium cans tomato sauce
Prepare meat mixture and set aside. Place cabbage one at a time in boiling water in order to make the leaves separate easily. (The same can be accomplished by freezing the cabbage heads.) Separate and check leaves. Fill each leaf with a spoonful of meat mixture. Roll up and place in pot. Add broth ingredients and cook, covered, on a low flame for 1- 1 1/2 hours. Add sauce and let cook another hour.
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Sweet and Sour Fish
Day 1:
Lay 10 - 12 pieces of fish out in pot
Salt fish lightly and refrigerate overnight
Day 2:
Cover fish with eight parts vinegar to 1 part water
Cover and refrigerate overnight
Day 3:
Slice onions into rounds and add to pot
Add raisins and a spice ball of pickling spices
Make sure that the spice ball is submerged
Add sugar to taste
Day 4:
Add pepper and garlic
Simmer for 2 hours on as low a flame as possible
Taste frequently while cooking to adjust spices and sugar as you please
Refrigerate
Keeps well in fridge for 2 weeks.
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Tongue Gourmet
4 lb. beef tongue
slivered almonds
orange slices for garnish
parsley for garnish
medium onion; diced
2 tablespoons oil
1 cup ketchup
2/3 cup brown or white sugar
1/3 cup raisins
3/4 cup water
Cook tongue in covered pot with slightly salty water to cover for about 3 hours until tender. Remove from water and let stand 5-10 minutes. Peel off skin from tongue while still hot. Let cool and slice. To make sauce, saute onion in oil until tender. Add ketchup, sugar, raisins, and water. Simmer for 5 minutes. Add sliced tongue cover and cook over low heat for 20 minutes to 1/2 hour. If sauce is too thin, cook without cover for ten minutes. To serve, sprinkle with slivered almonds. Garnish platter with orange slices and parsley.
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Golden Round Honey Raisin Challah
2 packs dry yeast or 2 cakes fresh yeast
1 teaspoon sugar
2 cups warm water
8-9 cups flour; sifted
3/4 cup honey
1/3 cup sugar
1 tablespoon salt
1 teaspoon baking powder; optional
3/4 cup room temperature margarine
3 eggs beaten
1 1/2 teaspoons vanilla extract
1/8 teaspoon nutmeg
1/2 cup raisins
In a large mixing bowl dissolve yeast and teaspoon sugar in 1/2 cup warm water. Cover and let stand for 5-10 minutes until it foams up. Beat in four cups flour and remaining ingredients except raisins. Mix until smooth for about 5 minutes. Add remaining flour 2 cups at a time beating well after each addition. Add raisins. Knead for 10 minutes. Place in greased bowl and turn dough so that it gets greased all over. Cover with damp cloth and let rise until double in bulk; about 1 1/2 - 2 hours. Punch down dough and divide into 3 equal parts. Roll each section into a rope around 18 inches long. Coil the rope around itself and tuck ends under. Put into a greased 9" round pan. Cover and place in a warm spot for 45 minutes to rise again. Brush with 1 egg yolk beaten with one teaspoon water. Sprinkle with seeds. Bake in preheated 35o degree oven for 40-45 minutes. Yields: 3 challos.
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Honey Cookies
1 cup margarine
1 cup brown or white sugar
2 eggs
1/3 cup honey
1 teaspoon vanilla
3 1/3 cup flour
2 teaspoons baking soda
Mix margarine and sugar well. Add remaining ingredients. Refrigerate for at least 1 hour. Roll dough into balls. Bake in preheated oven at 350 degrees for 10-12 minutes.
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Honey Cake
3 eggs
1 cup honey
1 cup sugar
1 cup wine
1/2 cup oil
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 3/4 cups flour
Beat eggs and honey together. Add sugar and mix again. Mix baking soda into wine; then add with oil to egg mixture. Add remaining ingredients and beat together well. Bake in 9x13 pan at 325 for 55 minutes.
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Stuffed Cabbage
2 MEDIUM CABBAGES
MEAT MIXTURE
1 1/2 pounds ground meat
1 large onion minced
1 cup raw rice
1 1/2 tablespoons sugar
2 eggs
salt
BROTH
1 large onion diced
1 large peeled apple
2 meat bones
1/4 cup raisins (optional)
water to cover cabbage rolls
SAUCE
4 tablespoons sugar
juice of 1 1/2 lemons
salt
3 medium cans tomato sauce
Prepare meat mixture and set aside. Place cabbage one at a time in boiling water in order to make the leaves separate easily. (The same can be accomplished by freezing the cabbage heads.) Separate and check leaves. Fill each leaf with a spoonful of meat mixture. Roll up and place in pot. Add broth ingredients and cook, covered, on a low flame for 1- 1 1/2 hours. Add sauce and let cook another hour.
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Sweet and Sour Fish
Day 1:
Lay 10 - 12 pieces of fish out in pot
Salt fish lightly and refrigerate overnight
Day 2:
Cover fish with eight parts vinegar to 1 part water
Cover and refrigerate overnight
Day 3:
Slice onions into rounds and add to pot
Add raisins and a spice ball of pickling spices
Make sure that the spice ball is submerged
Add sugar to taste
Day 4:
Add pepper and garlic
Simmer for 2 hours on as low a flame as possible
Taste frequently while cooking to adjust spices and sugar as you please
Refrigerate
Keeps well in fridge for 2 weeks.
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Tongue Gourmet
4 lb. beef tongue
slivered almonds
orange slices for garnish
parsley for garnish
medium onion; diced
2 tablespoons oil
1 cup ketchup
2/3 cup brown or white sugar
1/3 cup raisins
3/4 cup water
Cook tongue in covered pot with slightly salty water to cover for about 3 hours until tender. Remove from water and let stand 5-10 minutes. Peel off skin from tongue while still hot. Let cool and slice. To make sauce, saute onion in oil until tender. Add ketchup, sugar, raisins, and water. Simmer for 5 minutes. Add sliced tongue cover and cook over low heat for 20 minutes to 1/2 hour. If sauce is too thin, cook without cover for ten minutes. To serve, sprinkle with slivered almonds. Garnish platter with orange slices and parsley.
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Golden Round Honey Raisin Challah
2 packs dry yeast or 2 cakes fresh yeast
1 teaspoon sugar
2 cups warm water
8-9 cups flour; sifted
3/4 cup honey
1/3 cup sugar
1 tablespoon salt
1 teaspoon baking powder; optional
3/4 cup room temperature margarine
3 eggs beaten
1 1/2 teaspoons vanilla extract
1/8 teaspoon nutmeg
1/2 cup raisins
In a large mixing bowl dissolve yeast and teaspoon sugar in 1/2 cup warm water. Cover and let stand for 5-10 minutes until it foams up. Beat in four cups flour and remaining ingredients except raisins. Mix until smooth for about 5 minutes. Add remaining flour 2 cups at a time beating well after each addition. Add raisins. Knead for 10 minutes. Place in greased bowl and turn dough so that it gets greased all over. Cover with damp cloth and let rise until double in bulk; about 1 1/2 - 2 hours. Punch down dough and divide into 3 equal parts. Roll each section into a rope around 18 inches long. Coil the rope around itself and tuck ends under. Put into a greased 9" round pan. Cover and place in a warm spot for 45 minutes to rise again. Brush with 1 egg yolk beaten with one teaspoon water. Sprinkle with seeds. Bake in preheated 35o degree oven for 40-45 minutes. Yields: 3 challos.
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